YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Whole Wheat Pasta with Crispy Roasted Broccoli
Enjoy a luscious twist on a classic favorite with this whole wheat pasta bathed in a creamy, cashew-tofu Alfredo sauce and crowned with crispy roasted broccoli. The velvety sauce, accentuated with a splash of lemon and a sprinkle of nutritional yeast, provides a satisfying, savory depth, while the broccoli brings a delightful crunch and fresh earthiness to every bite.
INGREDIENTS
2 oz Whole Wheat Pasta
2 tbsp Raw Cashews
1 cup Silken Tofu
1 cup Broccoli
2 tbsp Nutritional Yeast
2 cloves Garlic
1 tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for the broccoli and lightly toss the broccoli florets with olive oil, salt, and pepper on a baking sheet.
Roast the broccoli in the oven for about 15-20 minutes or until the edges are crispy.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a blender, combine the silken tofu, raw cashews, nutritional yeast, garlic, lemon juice, a pinch of salt and pepper, and a splash of water if needed. Blend until the sauce is smooth and creamy.
Toss the cooked pasta with the creamy cashew Alfredo sauce until well coated.
Plate the pasta and top with the crispy roasted broccoli. Adjust seasoning to taste and serve warm.